1.？ 20 g of butter was softened at room temperature, mixed with 1 10 g of low-gluten flour, 15 g of high-gluten flour, 2.5 g of fine sugar, 1 g of salt and 60 g of water, and kneaded into smooth dough. Put the dough into a fresh-keeping bag and relax it in the refrigerator for 20 minutes (the fresh-keeping bag is used to avoid air drying, and the refrigerator is used to relax the dough and prevent the butter from melting).

2.？ Put 90 grams of butter in a fresh-keeping bag, roll it into small pieces, and put it in the refrigerator for 20 minutes. It's not easy to roll. It is easy to break the fresh-keeping bag when rolling. I break the butter into small pieces first, and then roll it up.

3.？ Take the mixed dough out of the refrigerator and roll it into rectangular slices.

4.？ Take out 90 grams of frozen flaky butter, wrap it as shown in the figure, and wrap both sides like quilts. (All positions above the butter are guaranteed to be double-sided).

5.？ Then turn the dough over and fold it like a quilt. Put it in the refrigerator/kloc-0.5 minutes later, take it out, roll it into sheets again, and repeat the steps of folding the quilt. * * * Repeat three times. (Note that it needs to be refrigerated every time. I just put it in the frozen layer for about seven or eight minutes this time. )

6.？ After the last cold storage, take it out, roll the dough into a rectangular dough with a thickness of about 0.3cm, and roll it into a cylinder along one side.

7.？ Cut the rolled cylinder into small doses of 1cm and press it on both sides.

8.？ Roll it into sheets, preferably with dimples.

9.？ Press the rolled dough into the egg tart mold and let it stand for 15 minutes. (Placed to prevent cassava starch from shrinking after adding acid liquid)

10.？ Pour in sour water, 70% to 80% full (the production of sour water is not detailed, and there are many tutorials on beans and fruits)

1 1.？ Put it in the oven, 220 degrees, fire up and down, 20 minutes. The hot egg tart is ready. I added yellow peaches! (Note: The oven needs to be preheated for 5 minutes in advance)